For the pudding batter:
60g 85% dark chocolate
1/3 cup cocoa powder
½ cup sugar (less if you want)
1 Tablespoon vanilla
1/3 cup dark beer (we used Tinker Tailor American Stout)
¾ cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
For the chocolate sauce:
1/3 cup cocoa powder
½ cup sugar
1 1/3 cup dark beer
1. Preheat the oven to 200 degree Celcius.
2. Grease a baking dish. We used a 20cm square cake tin.
3. Melt the butter and chocolate in a heat-proof bowl over a pot of simmering water.
4. Add first measure of cocoa powder and whisk until smooth. Set aside to cool slightly.
5. In another bowl mix first measure of sugar, vanilla, and first measure of beer. Whisk, then add in egg.
6. Add to the chocolate mixture and combine.
7. In another bowl (yep, number three, hope you’ve got someone else lined up to wash the dishes!) combine the flour, baking powder and salt.
8. Add dry ingredients to chocolate mixture and whisk until smooth.
9. Pour into greased baking dish.
10. In bowl number 4(!) mix second measures of cocoa powder and sugar.
11. Spoon over top of pudding batter evenly.
12. Pour second measure of beer gently over the top using the back of a tablespoon.
13. Bake for 25-30 minutes, or until bubbling and a crust has formed.
14. Let it cool.
15. Serve with whipped cream, pouring cream or ice cream. Or, all three if you are feeling totally decadent.
· We used almond flour for a lovely texture and crunchy top. You can use regular white flour, rice flour, buckwheat flour, or a combination. Just experiment to see which texture and taste combo you like best. (If you used almond flour lower the temperature of the oven to around 170 degrees so it doesn’t burn. Adjust cooking time.)
· We used coconut sugar for a slightly crisp and caramel flavour. You can use regular white sugar, brown sugar, or a combination. And, as always, try reducing the sugar, and/or upping the vanilla for a great balance of sweetness. Promise, you’ll hardly notice the difference.
· Try coconut oil instead of butter for a slightly lighter texture, and a hint of coconut.